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    You are in: Home / Recipes / Lemon Zucchini Ribbons With Roasted Red Pepper Sauce Recipe
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    Lemon Zucchini Ribbons With Roasted Red Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Zeldaz's Note:

    This could also be a side dish, or you could serve the ribbons with a marinara sauce. Press down hard with the peeler to get even ribbons. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 vegetable, 1/2 fat.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the roasted pepper through the salt in a blender jar. Puree until smooth.
    2. 2
      Slice off the ends of the squash, cut it in half lengthwise,and use a SHARP vegetable peeler to cut it into long, thin ribbons, going perpendicular to the cut side. You should have 3 cups. Use a mandoline instead of a peeler, if you have one.
    3. 3
      Heat the oil in a large skillet over medium-high heat. Add the zucchini ans rosemary and cook, stirirng, until slightly softened, about 2 minutes. Stir in the lemon juice.
    4. 4
      Divide the zucchini into 4 portions in small dishes. Place a dollop or the red pepper puree in the center of each.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Zucchini Ribbons With Roasted Red Pepper Sauce

    Serving Size: 1 (94 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 42.9
     
    Calories from Fat 22
    53%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 37.2 mg
    1%
    Total Carbohydrate 4.6 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.2 g
    13%
    Protein 1.1 g
    2%

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